Sweet and sour pork raw pork (pork tenderloin can be used), pepper, yellow pepper, onion, egg white, tapioca starch, wheat flour, banquet vegetable oil, salt, yellow wine, vinegar, sugar, soy sauce, onion, ginger and garlic. Pat raw pork loose, cut into pieces, add salt, rice wine, soy sauce and cassava starch. 2. Wash and slice three kinds of hot pot side dishes, which can be directly oiled; Slice onion, ginger and garlic. 3. Mix egg white, tapioca starch and wheat flour, and add appropriate amount of cold water according to the details. Add the meat and stir. 4. Take a small plate, add sugar, salt, rice wine, soy sauce, vinegar and tapioca starch, and make it into a flavor juice. You can also add a little ketchup. 5. Put the oil in the pot, when it is heated to 50%, add the meat and fry it until it is golden yellow and light yellow, and drain the oil; Heat the oil to 70% heat, then pour in the tenderloin and fry until golden brown on both sides. Drain. 6. Leave the bottom oil in the pot, bring to a boil, saute shallots and garlic, and pour in the fried sauce. When the sauce is thick, pour in oily cold dishes and meat, stir-fry until the vegetables and meat are evenly dipped in sauce, and then set the plate.

Sugar-cooled Dioscorea opposita raw materials (peeled and sliced into water), vinegar, vegetable oil for banquet, sugar, salt, garlic method 1, put oil in a hot pan to cool, add garlic, pour Dioscorea opposita, and stir fry. 2. After frying, pour in vinegar, add sugar to make the aroma of vinegar smell, and stir fry again. 3, if you like to eat soft yam, add some water at this time, simmer, put salt according to taste, and take out the pot.

The raw materials of sweet and sour carp are not one or two dolly fish or crystal fish, 2 spoonfuls of vegetable oil and soy sauce marinade are used for banquet friends, 2 garlic, a small amount of sesame oil, 3 spoonfuls of tomato sauce, white rice vinegar 1 spoon, old rock sugar 1 spoon, a small amount of fragrant garlic and a plate of red powder. Cut the fish directly into strips or small pieces, add marinade and catch them together. Add the red powder, pat a slice evenly, and then fry the crispy skin in the pot. Scoop the juice and stir it evenly, then pour it into the original cauldron and heat it until it bubbles. Put the fried fish sticks in, add fragrant lai and sesame oil and take them out.